Pulpo a la Feria

History and Background

Pulpo a la Feria, also known as Pulpo a la Gallega, is a traditional dish from the region of Galicia in northwestern Spain. Often served during local fairs and gatherings, this dish highlights Galicia's maritime culture and its rich history of fishing. The octopus is tenderized and cooked to perfection, seasoned with simple yet robust flavors that perfectly complement its natural taste. The dish showcases the unadulterated flavors of the sea, combined with earthy undertones brought in by paprika and olive oil.

The origins of Pulpo a la Feria can be traced back to the times when octopus was a staple in the Galician diet due to its abundance in the nearby Atlantic Ocean. Over time, the dish has come to symbolize the Galician food tradition, reflecting the region's culinary skills and dedication to high-quality ingredients.

Ingredients

• Octopus - 1 large (approximately 2 kg)
• Rock salt - 2 tablespoons
• Olive oil - 1/4 cup
• Paprika - 1 tablespoon (preferably smoked)
• Potatoes - 4 large, peeled and cut into thick slices
• Sea salt - to taste

Preparation

Step 1: Preparing the Octopus

Begin by thoroughly cleaning the octopus. Ensure it is fresh and check for any residual ink sacs in the head. Rinse it under cold water and trim off any unwanted parts such as the head while retaining all the tentacles.

If the octopus is tough, you may choose to tenderize it by either manually beating it with a rolling pin or freezing it for a couple of days if you have time before cooking.

Step 2: Cooking the Octopus

In a large pot, bring water to a boil. Do not add any salt at this stage. Once the water reaches a rolling boil, immerse the octopus into the pot using a technique known as "scaring the octopus." This involves dipping the octopus three times briefly into the boiling water. This will curl the tentacles beautifully.

After "scaring," keep the octopus submerged in boiling water for approximately 45 minutes to one hour, depending on its size. Use a fork to test doneness; it should pierce easily.

Step 3: Preparing the Potatoes

While the octopus is cooking, fill another pot with water and add a generous pinch of rock salt. Add the sliced potatoes and bring to a boil. Cook the potatoes until tender, then drain and set aside.

Step 4: Final Assembly

Remove the octopus from the pot and let it rest for a few minutes. Slice the tentacles into bite-sized pieces.

In a large serving platter, arrange the lightly salted boiled potatoes as the base layer. Place the sliced tentacles of octopus over the potatoes. Drizzle with olive oil lavishly and sprinkle paprika generously over the entire dish. Finish with a sprinkle of sea salt to taste.

Cooking Time

For optimal results, use a cooking timer to control the time precisely, ensuring perfect texture and flavor every time.

Serving Suggestions

Serve Pulpo a la Feria warm, ideally on a wooden serving plate as per traditional Galician custom. The material helps in absorbing any excess oil, concentrating the flavors.

This dish pairs wonderfully with a light, crisp Albariño wine, enhancing its rich maritime flavors. The simplicity of the seasoning allows the quality of the ingredients to shine, making it a favorite among seafood enthusiasts.

For those indulging in the ritual of Galician cuisine, Pulpo a la Feria is more than just a dish; it's a connection to the sea, history, and a testament to the region’s culinary prowess.

How to Enjoy

To enjoy Pulpo a la Feria, savor each bite slowly, allowing the combination of tender octopus, creamy potatoes, and flavorful paprika to come together harmoniously. The olive oil adds a silky finish, making each mouthful a rich and fulfilling experience.